Roasted Shrimp Cocktail Louis | Recipes

Name: Roasted Shrimp Cocktail Louis | Recipes
Ingredients: 2 pounds large (16 to 20-count) shrimp, peeled, deveined, with the tails on Good olive oilKosher salt and freshly ground black pepper1¼ cups good mayonnaise, such as Hellmann’s½ cup Heinz chili sauce½ teaspoon grated lemon zest2 tablespoons freshly squeezed lemon juice1½ tablespoons bottled grated white horseradish, drained 2 teaspoons Sriracha1 teaspoon Worcestershire sauce¼ cup minced scallions (2 scallions)2 tablespoons capers, drained

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Servings: 9

Cost: $0.55 /serving

Ingredients

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2 pounds large (16 to 20-count) shrimp, peeled, deveined, with the tails on Good olive oilKosher salt and freshly ground black pepper1¼ cups good mayonnaise, such as Hellmann’s½ cup Heinz chili sauce½ teaspoon grated lemon zest2 tablespoons freshly squeezed lemon juice1½ tablespoons bottled grated white horseradish, drained 2 teaspoons Sriracha1 teaspoon Worcestershire sauce¼ cup minced scallions (2 scallions)2 tablespoons capers, drained

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Instructions

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Step 1

Preheat the oven to 400 degrees.

Step 4

Dry the shrimp well with paper towels. Place them on a sheet pan with 1 tablespoon olive oil, 1 teaspoon salt, and ½ teaspoon pepper, toss well, and spread them out in one layer. Roast for 10 minutes, until firm and just cooked through. Set aside to cool.

Step 8

Meanwhile, in a medium bowl, whisk together the mayonnaise, chili sauce, lemon zest, lemon juice, horseradish, Sriracha, Worcestershire sauce, 1 teaspoon salt, and ½ teaspoon pepper. Stir in the scallions and capers. Arrange the shrimp on a platter with the sauce in the middle for dipping. Offer a separate bowl for the discarded shrimp tails.